If there’s one recipe that screams “late summer,” it’s this one. When the garden is overflowing and you can’t possibly sauté another batch of zucchini, these perfectly spiced, unbelievably moist Zucchini Bars are the delicious answer to your prayers. They have the comforting soul of a spice cake, the tender crumb of your favorite brownie, and they’re crowned with a thick, tangy layer of cream cheese frosting that will have everyone coming back for a second piece (and maybe a third!).
This isn’t just a way to use up vegetables; it’s a celebration of them. The zucchini melts into the batter, leaving behind incredible moisture and texture without any noticeable “green” flavor. It’s the perfect sweet treat for potlucks, afternoon snacks, or a simple dessert that feels both wholesome and decadent. Let’s get baking!
Why You’ll Love This Recipe
- Incredibly Moist & Tender: The shredded zucchini is our secret weapon, creating a texture that stays soft and delicious for days.
- Perfectly Spiced: A warm and cozy blend of cinnamon and nutmeg gives these bars a classic, irresistible flavor profile.
- The Ultimate Cream Cheese Frosting: Tangy, sweet, and luxuriously smooth, this frosting is the perfect counterpart to the spiced cake base.
- Easy to Make: The batter comes together quickly in just a couple of bowls, and the whole recipe is straightforward and perfect for bakers of all levels.
- Crowd-Pleaser: This recipe makes a generous 9×13 inch pan, making it ideal for sharing with family, friends, and neighbors. No one can resist them!
Ingredients & Equipment
For the Zucchini Bars
- All-Purpose Flour: Provides the structure for our bars.
- Baking Soda & Baking Powder: Our leavening agents that give the bars a beautiful lift.
- Salt: Balances all the sweetness and enhances the flavors.
- Ground Cinnamon & Nutmeg: The essential warm spices that make these bars so cozy.
- Large Eggs: Binds the ingredients together. Make sure they’re at room temperature!
- Vegetable Oil: The key to a super moist, tender crumb. You can also use canola oil or melted coconut oil.
- Granulated Sugar & Brown Sugar: A combination of both provides the perfect sweetness, moisture, and flavor.
- Vanilla Extract: A splash of good quality vanilla enhances all the other flavors.
- Shredded Zucchini: You’ll need about 2 medium zucchinis. Do not peel or drain it! All that moisture is exactly what we want.
For the Cream Cheese Frosting
- Cream Cheese: Use a full-fat, block-style cream cheese for the best texture and flavor. It should be softened to room temperature.
- Unsalted Butter: Also softened to room temperature for a smooth, creamy consistency.
- Powdered Sugar: Sift it if it’s clumpy to ensure a perfectly smooth frosting.
- Vanilla Extract: Complements the cream cheese and butter beautifully.
- Milk or Heavy Cream (optional): Just a teaspoon or two if your frosting is too thick to spread easily.
Essential Equipment
- 9×13 inch baking pan
- Large and medium mixing bowls
- Whisk & Rubber Spatula
- Box grater or food processor with a shredding attachment
- Electric hand mixer or stand mixer (for the frosting)
Step-by-Step Instructions
- Prep Your Pan and Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
- Whisk the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- Mix the Wet Ingredients: In a separate large bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
- Combine Wet and Dry: Pour the dry ingredients into the wet ingredients. Mix with a spatula until just combined. Be careful not to overmix; a few streaks of flour are okay at this stage.
- Fold in the Zucchini: Gently fold the shredded zucchini into the batter until it is evenly distributed. The batter will be thick.
- Bake to Perfection: Pour the batter into your prepared pan and spread it into an even layer. Bake for 28-33 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool Completely: Let the bars cool completely in the pan on a wire rack. This is a crucial step! Attempting to frost a warm cake will result in a soupy, melted mess.
- Make the Frosting: While the bars cool, prepare the frosting. In a large bowl using an electric mixer, beat the softened cream cheese and softened butter on medium speed until smooth and creamy, about 2 minutes.
- Finish the Frosting: Reduce the mixer speed to low and gradually add the powdered sugar, mixing until it’s incorporated. Add the vanilla extract, then increase the speed to medium-high and beat for another 2-3 minutes until the frosting is light and fluffy. If it’s too stiff, add a teaspoon of milk at a time until it reaches a spreadable consistency.
- Frost and Serve: Once the zucchini bars are completely cool, spread the cream cheese frosting evenly over the top. Slice into squares and serve!
Pro Tips for Success
- Don’t Squeeze the Zucchini: I know it feels wrong, but resist the urge to squeeze the water out of your shredded zucchini! That moisture is the secret ingredient that makes these bars incredibly tender and prevents them from being dry.
- Measure Flour Correctly: For the most accurate measurement, use the “spoon and level” method. Fluff up your flour, spoon it into your measuring cup, and then level it off with a straight edge. This prevents packing the flour, which can lead to dense, dry baked goods.
- Room Temperature is Key: For the smoothest, most luscious frosting, your block cream cheese and butter must be softened to room temperature. This allows them to whip together into a perfectly creamy, lump-free consistency.
- Variations & Add-ins: Feel free to make this recipe your own! Fold in 1 cup of chopped walnuts or pecans for a delightful crunch, or add 1 cup of semi-sweet chocolate chips for a more decadent treat.
Storing Leftovers
Because of the cream cheese frosting, these Zucchini Bars need to be stored in the refrigerator. Place them in an airtight container or cover the pan tightly with plastic wrap. They will stay fresh and delicious for up to 5 days. You can serve them chilled straight from the fridge or let them sit at room temperature for about 15-20 minutes to take the chill off.
To Freeze: You can freeze the bars frosted or unfrosted. For best results, place the sliced bars on a baking sheet and “flash freeze” for about an hour until firm. Then, transfer them to a freezer-safe zip-top bag or container, separating layers with parchment paper. They will keep for up to 3 months. Thaw overnight in the refrigerator before serving.
Print
Classic Zucchini Bars Recipe
- Total Time: 50 minutes
- Yield: 20 bars
- Diet: Vegetarian
Description
Moist and tender zucchini bars spiced with cinnamon and topped with a creamy frosting. A delicious way to use up fresh garden zucchini.
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 1/4 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
2 cups grated zucchini (unpeeled)
1/2 cup chopped walnuts (optional)
For the frosting:
4 ounces cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1/2 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, beat together oil, applesauce, sugar, eggs, and vanilla until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Fold in the grated zucchini and walnuts, if using.
6. Pour the batter into the prepared baking dish and spread evenly.
7. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool completely in the pan.
9. In a separate bowl, beat cream cheese and butter until smooth.
10. Add powdered sugar and vanilla and beat until creamy and fluffy.
11. Spread frosting over cooled bars.
12. Cut into squares and serve.
Notes
Store bars in an airtight container in the refrigerator for up to 5 days.
You can skip the frosting for a lighter snack or use a glaze instead.
Make sure to blot excess moisture from zucchini if it’s very watery.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American